Creamy Roasted Cauliflower Risotto

Name: Creamy Roasted Cauliflower Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: 300 g cauliflower; 100 ml milk; 100 ml double cream; 200 g cauliflower; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon cumin; ¼ teaspoon paprika; 1 tablespoon olive oil; 1 shallot; 1 clove garlic; 320 g risotto rice; 115 ml dry white wine or vermouth; 1 litre chicken stock or vegetable stock; 1 tablespoon mascarpone cheese; 50 g butter; 80 g Parmesan Cheese; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 1 tablespoon chives or parsley

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 people
Calories
787 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
Italian

Creamy Roasted Cauliflower Risotto

Dana Farley

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Serve this Creamy Roasted Cauliflower Risotto as a delightful appetizer or an elegant side dish to impress your dinner guests!

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Ingredients

Servings

Cauliflower Pure

300 g cauliflower (large florets)
100 ml milk
100 ml double cream

Roasted Cauliflower

200 g cauliflower (small florets)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon cumin
¼ teaspoon paprika

Cauliflower Risotto

1 tablespoon olive oil
1 shallot (finely chopped)
1 clove garlic (minced)
320 g risotto rice (carnaroli, vialone nano, arborio or baldo)
115 ml dry white wine or vermouth (½ cup)
1 litre chicken stock or vegetable stock
1 tablespoon mascarpone cheese
50 g butter (cut in small cubes)
80 g Parmesan Cheese (grated)
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 tablespoon chives or parsley (finely chopped)

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Instructions

Roasted Cauliflower

Preheat the oven to 190°C - 375℉.
Prepare the small cauliflower florets and keep any trimmings to use for the pure.
Toss the florets in a bowl with the olive oil, salt, cumin and paprika, mix well to nicely combine.
Place on a baking sheet lined tray and roast in the oven for 10 minutes or until slightly browned on the edges but still crunchy.
Set aside and start preparing the cauliflower puree.

Preparing Cauliflower Pure

Put the cauliflower florets, milk and double cream in a saucepan.
Cook on low heat for 10 minutes or until soft.
Turn it into a smooth puree using a food processor or a hand blender.
Set aside and start preparing the risotto.

Cooking the Cauliflower Risotto

Put the chicken stock or vegetable stock in a pan and let it simmer on low heat to use for cooking the risotto.
Put a large pan on medium to low heat and add olive oil with the shallots and garlic.
Gently saute until soft and translucent then add the rice. Saute for few more minutes until the rice is semi-translucent and hot.
Add the wine or vermouth and keep stirring. Cook it until the alcohol evaporates totally.
Start adding the stock a ladle each time and keep stirring until each ladleful is absorbed before adding the next.
When the rice begins to soften, after about 12-13 minutes, add the cauliflower pure and mascarpone cheese.
Keep adding a little stock if needed and stir gently to nicely incorporate the mascarpone into the risotto. The rice should be cooked al dente at that stage.
Add the roasted cauliflowers along with the butter, check the seasoning and add some salt. Parmesan cheese will season the risotto as well so add slightly less salt than needed.
Give it a good stir, remove from the heat and sprinkle on the grated Parmesan cheese. Do not stir the Parmesan cheese in, let it sit on the top.
Place a lid on the pan and allow to sit for 5 minutes before serving.
Garnish with chopped chives and serve immediately.

Equipments used:

Notes

Before you start the cooking process, make sure to prep all the ingredients and set them next to the stove.
To make perfect risotto every time, choosing the right type of rice is crucial. Opt for short-grain rice like Carnaroli, Vialone Nano, Arborio, or Baldo for the creamiest risotto dishes.
Avoid rinsing the risotto rice before using it. Washing the rice removes the starch, which is essential for giving risotto its velvety texture.
Adding cold liquid to the risotto while it's cooking can slow down the cooking process and shock the rice, preventing it from absorbing as much liquid. Keep your stock or broth simmering on low heat to maintain the temperature of the risotto.
Add one ladle of stock at a time, cooking and stirring over medium heat until the rice is al dente. This method helps the rice fully absorb the liquid and flavors. Avoid adding all the stock at once.
Check and stir your risotto frequently, ideally every 30 seconds, to achieve the velvety texture we desire. Stirring also prevents the risotto from drying out or sticking to the bottom of the pan.
Add the butter right before finishing the cooking process. Ensure the butter is cold, straight from the fridge. Incorporate the butter and stir until well combined.
After completing the cooking process, add the Parmesan cheese. Switch off the heat, sprinkle the cheese over the risotto, resist the urge to stir, cover with a lid, and let it sit for 5 minutes before serving.

Nutrition Information

Show Details

Calories 787kcal (39%) Carbohydrates 83g (28%) Protein 23g (46%) Fat 38g (58%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.4g Cholesterol 83mg (28%) Sodium 1550mg (65%) Potassium 834mg (24%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 952IU (19%) Vitamin C 62mg (69%) Calcium 339mg (34%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 787 kcal

% Daily Value*

Calories	787kcal	39%
Carbohydrates	83g	28%
Protein	23g	46%
Fat	38g	58%
Saturated Fat	19g	95%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.4g	20%
Cholesterol	83mg	28%
Sodium	1550mg	65%
Potassium	834mg	18%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	952IU	19%
Vitamin C	62mg	69%
Calcium	339mg	34%
Iron	5mg	28%